Strawberry Rose Truffles
If you’re looking for a beautiful and delicious dessert to make to impress your friends and loved ones, then you must try out this truffle recipe! Truffles will always have my heart, and you can never go wrong with chocolate filled with creamy deliciousness. These Strawberry Rose Truffles are almost too pretty to eat, but you definitely will want more than one! They have a creamy filling made with cashew butter, edible rose powder, and strawberry powder. They also don’t contain any gluten, dairy, or refined sugars! Definitely make these for Valentines Day, a Galantine’s party, or any special occasion.
What you will need
Cashew Butter – In this recipe you will want to make sure that you use a raw cashew butter and not roasted. Raw cashew butter adds a light sweet taste and creamy texture. Cashews are also a great source of healthy fats.
Rose Powder – Not only is rose great for external use but can be ingested as well! Rose powder is full of antioxidants that support skin health. It also promotes a relaxed mood.
Strawberry Powder – I linked the powder that I use because it’s convenient, but you can also make your own by adding freeze dried strawberries to a food process and blend until a powder forms.
Maple Syrup – You can substitute with honey or powdered monk fruit.
Coconut Oil – This helps thin out the chocolate for dipping the truffles in.
Chocolate Chips – I like to use dairy free semi sweet chocolate chips but you can use milk chocolate as well.
Dairy Free White Chocolate – Will will mix some melted white chocolate with pink food coloring for the beautiful pink coating.
Natural Sprinkles – I like to sprinkle some white perils on top for some flare!
Natural Pink Food Coloring – I love using this one Here.
Edible Dried Rose Petals – This is optional as well but makes the truffles look so elegant.
How to make the strawberry rose truffles
First, In a small food processor, add the freeze-dried strawberries. Process until a powder forms. Then, In a bowl, add the strawberry powder along with the cashew butter, rose powder, and maple syrup. Mix all the ingredients well until a dough consistency forms. Next, Set the bowl in the fridge to chill for 30 mins. Take the out of the fridge and scoop out the truffle filling and roll into balls(makes about 14.)
Place the truffles on a parchment paper lined baking sheet and stick in the freezer for 15 mins. Melt the df white chocolate chips and coconut oil together in a double boiler or in the microwave in 30 secomd increments. Once the white chocolate is melted, add in the natural pink food coloring. Take the truffles out of the freezer and dip them in the pink chocolate, and place them back on the parchment paper.
Once the chocolate sets, melt your dark chocolate and drizzle over top of the truffles. Add some white sprinkles and edible rose petals on top for a pretty look. Store them in the fridge for up to a couple weeks and enjoy!
Other recipes you will enjoy
Chocolate Strawberry Pudding Parfaits
Strawberry Rose Truffles
Ingredients
- 1 1/2 cups raw cashew butter
- 3 tsp rose powder
- 1 cup freeze dried strawberries
- 4 tbsp maple syrup or powdered monk fruit.
- 1 cup df white chocolate chips
- 1 tbsp melted coconut oil
- 1/3 cup df dark chocolate chipc
- small white peril sprinkles
- Natural pink food coloring.
- Edible rose petals
Instructions
- In a small food processor, add the freeze-dried strawberries. Process until a powder forms.
- In a bowl, add the strawberry powder along with the cashew butter, rose powder, melted coconut oil, and maple syrup. Mix all the ingredients well until a dough consistency forms.
- Set the bowl in the fridge to chill for 30 mins.Take the out of the fridge and scoop out the truffle filling and roll into balls(makes about 14)
- Place the truffles on a parchment paper lined baking sheet and stick in the freezer for 15 mins.
- Melt the df white chocolate chips and coconut oil together in a double boiler or in the microwave in 30 secomd increments. Once the white chocolate is melted, add in the natural pink food coloring.
- Take the truffles out of the freezer and dip them in the pink chocolate, and place them back on the parchment paper.
- Once the chocolate sets, melt your dark chocolate and drizzle over top of the truffles.
- Add some white sprinkles and edible rose petals on top for a pretty look.
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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